Sunday, April 8, 2012

Teriyaki Chicken Wings (gluten-free : grain-free : primal : paleo)

(I've moved! You can see this recipe on my new website here!)

I'm excited to share a wonderful recipe for teriyaki chicken wings from my friend Sharon.  These wings are so good that everyone in my family clamors for more. The wings are marinated and then cook up in less than 30 minutes in a nice, hot oven.

Teriyaki Chicken Wings
Serves 4
  • About 2 pounds chicken wings, preferably from pastured chickens
  • For the Marinade:
    • 1 cup mild-flavored honey
    • 1 cup gluten-free tamari soy sauce
    • 1/4 cup rice wine vinegar
    • 1/4 cup sesame oil
    • 4 cloves garlic, minced
    • 2 Tb minced fresh ginger, or 2 tsp dried ginger
    • juice from 1 orange 
  •  High temperature cooking oil, such as refined coconut oil or sunflower oil
  1. Combine the marinade ingredients in a large bowl.  Stir a bit, and if necessary let it sit for about ten minutes so the honey can dissolve (especially if you are using crystallized raw honey).  Stir again. 
  2. If your wings are all in one piece, use a sharp knife to separate the drummettes from the flat pieces. Add the raw chicken wings to the marinade and push them down to submerge. Cover the bowl and put it in the fridge for at least 8-30 hours. The longer, the better!
  3. Use the high-temp oil to grease two large sheet pans, or you could even use two large 9X13 glass baking dishes. 
  4. If you'd like a little sauce for dipping (or just want to make the most of the marinade and use it for another purpose, such as salad dressing), pour some of the marinade into a small saucepan.  Bring this to a boil, skim the foam, and let it cook down for awhile over low heat.
  5. Pour off the rest of the marinade, and place the chicken wings on the greased baking dishes. 
  6. Bake the chicken wings at 425 degrees F for about 25-30 minutes.  Use some tongs to flip the wings after about 15 minutes of cook time.
  7. Allow the wings to cool a bit and then serve alongside sesame snap peas, a green salad, and/or egg drop soup.  You can drizzle some of the cooked marinade on top if you like your wings extra saucy.  (Make sure to let those baking dishes soak for awhile in hot soapy water before you try to clean them!)


Natalie said...

Awesome! I am definitely printing this and making it!

Laura said...

These look amazing! I am gonna have to try them! Wouldn't it be easy if we lived near each other and could take turns making meals :)

Sarah Smith said...

Oh, that would be so awesome, Laura. I could even bring you some postpartum meals...

Laura said...

I would love that!!!!! Especially since not too many people could make something I would want to eat. lol. I have started stocking up my freezer with meals for after the baby gets here. Every time I make anything for dinner that can be frozen for later, I make atleast 2 extra meals to go in the deep freeze. Gotta start stocking up, only about 12 weeks left!!

Anonymous said...

Can you cook in crockpot

Sarah Smith said...

I don't think the crockpot would work well for this recipe. One of the wonderful things about it is that the chicken skin crisps nicely in the oven.

Kate said...

A Family Favorite around here.

NatPatBen said...

This was the first search result when I googled "paleo teriyaki wings" and I just finished making the marinade. Made a few substitutions: coconut aminos for soy sauce (3/4 cup instead of 1), <1/2 cup honey instead of 1 cup, and some dried orange peel and lemon juice since I had no orange.

Letting the chicken sit in it until tomorrow. Will see how it comes out! The marinade itself smells so good.

Anonymous said...

Great recipe! Eating it right now and it's fantastic!